I don’t think anyone would accuse me of being fashion-forward, but when it comes to food? I love trying out trends! Not all of them, though—just the healthy ones. So I had a ton of fun sifting through 2016 food trend forecasts from around the web. In the end, I turned up 11 trends I think you might actually want to try. (Or not; you be the judge! 🙂 ) I’ve also included three trends I wish would just disappear now or sooner as my husband’s grandma says.
Are you ready to get trendy? Here we go!
Fruit-infused water
If I had a pitcher of on-trend water infused with strawberry, orange, and mint from Simple Vegan Blog in my fridge (see the pic at the top of the post), I’d probably be much better hydrated. Anything that makes drinking enough water tasty and fun is definitely on my to-try list!
Cauliflower
I’m thrilled to see cauliflower on Shape’s list of trending foods for 2016. The ultimate chameleon, cauliflower takes on whatever shape—and flavor—you need it to. From savory (Indian-spiced cauliflower rice) to sweet (healthier chocolate silk pie), cauliflower has earned its moment in the sun.
Plant-based everything
According to Whole Foods, plant-based foods and body care products are not only here to stay but getting hotter every day! That’s great news for your health—and the health of the planet.
Beyond-wheat flour
From teff to amaranth, non-traditional flours are going to be big in 2016. Of course, for those us of who are sensitive to gluten, easy access to gluten-free flours like buckwheat, sorghum, and millet is a boon! However, it’s not just gluten-free folks who benefit: Eating a variety of whole-grain flours provides a broad spectrum of vitamins and minerals that beats plain white flour any day of the week.
Savory French toast
I’m not sure exactly when maple syrup became passé, but apparently it’s so last year. This year, the cool kids are eating savory versions of traditionally sweet foods, like French toast. While I’m not sure about this one, I have to say, I’m game to try this chickpea-based Bread Besan Toast from Veg Inspirations, but made with gluten-free bread. Now for the big question, though: What do you put on it??
Home-grown veggies from grocery store scraps
Apparently regrowing lettuce and other vegetables from scraps is not only economical, but totally on-trend, at least so says Pinterest. Now, I haven’t tried regrowing celery from the lopped-off base, but I sure have grown greens from that beet I forgot in the bottom of my vegetable drawer. Check me out, I’m a hipster! 😉
DIY fermented foods
According to Pinterest, do-it-yourself fermented foods are hot right now. Personally, the fermented food I most want to try making is plant-based yogurt, because those little cups of almond milk yogurt at the grocery store are pricey and loaded with sugar! Luckily Wendy at Healthy Girl’s Kitchen has posted a fantastic tutorial on making your own plant-based yogurt.
Cashew milk
“Cashew milk is about to take over,” says Lisa Lillien, better known as Hungry Girl, on Shape.com. This is one trend I’m already all over—cashew milk not only tastes great, but is low-calorie, too. My favorite brand, SoDelicious unsweetened vanilla cashew milk, has only 35 calories per cup. Most importantly, though? Cashew milk makes the best vegan hot chocolate. Just add a tablespoon of cocoa powder, a pinch of instant coffee, and your sweetener of choice to a cup of cashew milk for a cozy winter treat.
Pour-over coffee
True story: If you want to buy a cup of decaf after 10:00am at Starbucks, you’ll likely have to wait for a pour-over. (Why, Starbucks? Why would you only brew decaf in the morning?) Since I’m not the most patient person, the extra wait makes me a little crazy. However, I will say that pour-over makes a darn fine cup of coffee, which may be why it’s trending for 2016. Plus, if you use a glass or stainless steel coffee brewer like this best-seller on Amazon, you can avoid leaching plastic into your joe, a concern with disposable pod single-cup coffeemakers. Given this recent study linking coffee drinking with a reduced risk of death (woo hoo!), despite the wait, pour-over coffee is a trend I can get behind. (Just not when I’m jonesing for my half-caff.)
Dehydrated foods
I love snacking on kale chips and delightfully crispy freeze-dried fruit, so I’m excited to see that we’ll be likely getting even more of these goodies in 2016, at least at Whole Foods!
Powdered peanut butter
Regular peanut butter, while loaded with healthy nutrients and protein, is also high-calorie due to its sky-high fat content. That means it’s really easy to overindulge! Enter powdered peanut butter, like PB2, made from defatted peanuts. Shape says it’s going to be all the rage this year, and I’m glad for it. Mixed with a little water, powdered peanut butter packs intense peanut flavor into a fraction of the calories. (My husband likes mixing it into jelly directly for flavor-packed PBJ. He’s a little weird. 😉 ) Powdered peanut butter is also awesome for healthier no-bake cookies, smoothies, and savory soups.
3 Trends that need to end
Jerky
Fact: Jerky = processed meat. Fact: Processed meat causes colon cancer. In fact, processed meat was classified as a carcinogen by the World Health Organization earlier this year. Yet I’m seeing jerky in stores everywhere. Can someone please tell me why this is trending right now?
Beermosas
Yes, that’s a mimosa made with beer. Pretty much all I have to say about that is ew. 😛
Full-fat dairy
Enough already with the saturated-fat-is-good-for-you myth. It’s not. Full-fat dairy may be “in” for 2016, but that doesn’t make it healthy. Full-fat dairy and its associated saturated fat are linked to heart disease, stroke, and an increased risk of breast cancer. Besides, from a logical standpoint, full-fat dairy is designed to turn a 60-pound calf into a 600-pound cow in 6 months. Think I’ll pass!
11 #Healthy food trends for 2016 (plus 3 that need to end) Share on XNow it’s your turn:
- Which of these trends do you want to try?
- What food trends annoy you?
- What predictions do you think are missing from the list?
- And most important: What would you put on savory French toast??
Shared on the Healthy Living Link Party.
Amy says
Hahaha I love this post you hipster, you! “I don’t think anyone would accuse me of being fashion-forward” me either, girl. That’s weird SBux doesn’t brew decaf in the afternoon- I think that’s when most people would want it! I love fruit infused water but I feel like it is a waste of produce which stresses me out- the fruit doesn’t taste very good all water logged. Jeff’s PBJs sound nutty. I’m surprised coconut oil didn’t make the list of trends I feel like people are still super into it. I’ve re-grown green onions from the stubs before but the taste wasn’t great, kind of mellowed and I like my onions super potent. Let me know when you are testing homemade yogurt and I will help. I need to try cashew milk still! Ok that’s all the commentary I’ve got (if you can’t tell I’m killing time at the airport haha). Great roundup, 10/10 would read again.
Lee says
Ha! Thanks Amy! I know, it makes no sense that you can get only caffeinated coffee at 8pm at Sbux unless you want to wait for a pour-over. Gah! And I’m totally with you on the coconut oil, too–I feel like it’s still trending. As for the fruit-infused water, I wonder if the fruit would still taste good in a smoothie after it did its time in the water? Will have to try!
Maria says
Hi Lee, As usual really enjoyed this post and was so pleased to see so many pretty healthy plant-based “trends.” I had to laugh at your “hipster” comment and also that coffee made that particular way has the fancy name of “pour over”–I used to make my coffee that way all the time when I drank it–who knew? I was a hipster unawares way before it was hip. But I’m glad to see it’s on the rise again. And now you’ve got me wondering if the decaf hemp milk latte is “poured over” or not. . .:) Also glad to see folks are learning to make their own yogurt and also growing veggies from the leftovers in the fridge. Both very satisfying DIY activities–and tasty too! Happy Holidays!! xo
Lee says
Maria, you’re a coffee-making trailblazer!! 😉 And wait, do you know how to make plant-based yogurt? Do you have any tips for me? I’m terrified, yet fascinated by the idea of leaving anything (besides soaking beans) out on the counter overnight and then eating it the next day!
Jeff says
I know I need another kitchen appliance like I need another hole in my head, but I think it would be cool to get into the dehydrating thing. I LOVE kale chips, particularly the dehydrated ones, so I’d probably go pretty crazy with that.
And the dried peanut butter powder in my jelly isn’t crazy. It’s brilliant. It thickens the jelly so it doesn’t drip of the sandwich!
Lee says
I know, now if only we had the space (and budget, lol) for another kitchen appliance! Although first, I think we should try the tater twister we inherited from my mom. Assuming it still works two and a half decades later! 😉
Also, your peanut-butter jelly IS a little ingenious. Your outside-the-box thinking is just one of the many reasons I married you!
Jeff says
If only I could think of a way to use the powdered peanut butter with dehydrated food on the tater twister. Then I’d be cool, right? Right…
Lee says
I still don’t understand how the tater twister didn’t make the list… 😉
tango says
Wow I haven’t tried a bunch of the new trends. You may be hipster, I march to a different drummer!!! I wish some of the new things came in smaller sizes. So if I didn’t like it,I hate to waste food!!
i’m getting better on eating more veggies!
Merry Christmas to you and yours!!
Lee says
Hi Tango, congrats on eating more veggies!! Woo hoo, you go girl!! I’m totally with you on the smaller sizes thing, too. Is it just me, or did they used to make more small packages and trial-sized items back in the day? Now everything is gigantic. (Although true confession, I’m totally a member at CostCo!)
Anyhow, hope you had a great Christmas too, and that you have a wonderful new year!
Jane says
I first heard about the Fruit-infused water trend from around 2012-2013. It’s still here because its really helpful in maintaining a healthy body. I’m also excited for Plant-based-everything food to come up this 2016.
Lee says
Hi Jane, I’ve really got to try it. What fruit do you put in yours? I may start with plain orange slices, but I’m open to suggestions!
kimmythevegan says
Oooh fun! I actually already drink fruit infused water sometimes, but think I would drink more water if I had it regularly. One of the gals I volunteer with throws fruit and other fun things (like chia, hemp or flax seeds) in every day =)
Hmmmm I don’t know about the powdered pb… especially since it has added sugar and salt to it :/
But I’m totally on board with dehydrated and fermented. And plant based everything!!! Oooh and cashew milk. Yum.
Lee says
OK, I have to ask you too, Kimmy–what fruit do you put in your water? What’s a newbie to try first?
And they put chia in their water? Does it get all goopy, or is it more like bubble tea?
I know, “natural” PB2 would be seriously great. Wonder if we could start a movement, lol.
Do you do your own fermenting? I’d love to try DIY plant-based yogurt, but I’m totally intimidated!